Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Nicholas Yannopoulos

Oakleigh South,VIC

Summary

Accomplished Chef with a proven track record at Giorgios Restaurant, enhancing food quality and kitchen efficiency. Expert in food safety and sanitation, with a flair for creating high-quality dishes and fostering effective team communication.

High-performing Chef offering 27 years of restaurant experience.

Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Experienced Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Chef

Caffe E Cucina
10.2019 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Obtained fresh, local ingredients to lower grocery costs.

Head Chef

Giorgios Restaurant
08.2007 - 10.2019
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Junior Sous Chef

The Zetter Restaurant and Rooms
05.2005 - 07.2006
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.

Chef

Zilly Fish
07.2004 - 05.2005
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Education

High School Diploma -

Box Hill Tafe
Melbourne, VIC
11.2003

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Effective Communications
  • Meal Preparation
  • Kitchen equipment operation and maintenance
  • Ingredient Knowledge
  • Verbal and written communication
  • Frying techniques
  • Recipes and menu planning

Certification


  • Certificate of Completion -Certificate III & Cerificate IV in Hospitality (Commercial Cookery)
  • Box Hill Tafe
  • November 2003

Timeline

Chef

Caffe E Cucina
10.2019 - Current

Head Chef

Giorgios Restaurant
08.2007 - 10.2019

Junior Sous Chef

The Zetter Restaurant and Rooms
05.2005 - 07.2006

Chef

Zilly Fish
07.2004 - 05.2005

High School Diploma -

Box Hill Tafe

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